Key Lime Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
  • Pour the entire mixture back into the saucepan and place over low heat.
  • Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  • Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
  • Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
  • Cover and refrigerate until cold or overnight.
  • Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
  • When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
  • *Margarita Ice Cream—add ¼ cup tequila and ¼ cup orange liqueur before freezing.
Advertisement